Broccoli Casserole

8 standard portions

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Ingredients

• 2 pounds (900g) broccoli (cut into small florets (1 inch pieces))
• 4 tablespoons butter (divided)
• ½ medium yellow onion (finely diced)
• 2 tablespoons all purpose flour
• 1 ½ cups 350ml milk (I used 2%)
• ½ teaspoon salt
• 1 ½ cups shredded cheddar cheese (divided)
• ½ cup grated parmesan cheese
• 1 cup crushed Ritz crackers (or any buttery or cheesey crackers)

Method

1. In a large pot, boil water and salt it.
2. Prepare an ice bath by combining cold water and ice cubes in a large bowl, and set aside.
3. Add the broccoli and blanch for 2 minutes, the broccoli should be bright in color, crisp but tender at the same time. Do not overcook.
4. Remove from the saucepan, and plunge into the ice bath. Leave for 4-5 minutes, then drain and set aside.
5. Preheat the oven to 350°F/180°C.
6. In a skillet, melt 2 tablespoons of butter over medium high heat and sauté the onion until soft and translucent.
7. Add flour, and cook while stirring for 1 minute. Then gradually add the milk while whisking, the sauce will thicken. Season with salt, then add 1 cup of cheddar and all of the parmesan. Stir the cheeses in until they melt.
8. Add the broccoli florets to the sauce, and stir gently to coat the broccoli with the cheese sauce.
9. Melt the remaining butter in the microwave, then in a small bowl combine the crushed crackers with melted butter, and ½ cup of cheddar cheese.
10. Top the broccoli with the crumb topping. Bake for 10 minutes or until the topping is golden brown, and the sauce is bubbly.